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Classic Angel Food Cake recipe

Classic Angel Food Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Classic cakes

Nothing quite beats a super-light, fat-free sponge cake! This one is no exception. Enjoy as is, with a simple dusting of icing sugar or with fresh berries.

376 people made this

IngredientsServes: 14

  • 140g plain flour
  • 1 tablespoon cornflour
  • 300g caster sugar, divided
  • 12 egg whites
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt

MethodPrep:30min ›Cook:45min ›Extra time:2hr cooling › Ready in:3hr15min

  1. Preheat the oven to 190 C / Gas 5. Make sure that your 26cm tube cake tin is clean and dry. Sieve together the flour, cornflour and 150g of the sugar; set aside.
  2. In a large bowl, beat the egg whites with vanilla, cream of tartar and salt to medium stiff peaks. Gradually add the remaining sugar while continuing to beat to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sieved ingredients gradually, one third at a time. Do not overmix. Pour batter into prepared tin.
  3. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tin upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the tin and invert onto a plate.

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Reviews & ratingsAverage global rating:(465)

Reviews in English (363)

by JURICELL

Excellent recipe. When I have a large supply of eggs, this is how I use them. I never have cake flour, so I use 1/8 cup cornstarch and 7/8 cup of all purpose flour.-04 Jul 2006

by 1JOHN513

Totally awesome! I just made it for the 2nd time this weekend, and it turned out perfectly without any changes. As for baking time, you can never go totally by any recipe. Always deduct 10 minutes, set your timer and go from there. Every oven is different, as most are not calibrated exactly. If you follow this recipe exactly, your cake will rise above the level of the pan and have excellent flavor and texture. Note the recipe tells you to add the sugar gradually (no need to process if you do this!), and then later to FOLD in the flour, etc. This means to use a spatula and fold from top to bottom--don't use your mixer and no stirring. If you don't fold, or if you overfold, you will loose your volume for the cake! I sliced this into 3 layers and filled with lemon curd and white chocolate buttercream, then frosted w/the buttercream! Everyone totally loved it and raved about how incredible the cake was!! This is a GREAT recipe!-07 Feb 2005

by JOLIEDREAMING

Excellent recipe!!! I made sure I really whipped the egg whites as other posters had said and this turned out great for me. Instead of make this in the tube pan, I made muffins out of it. The recipe for me made 24 muffins (make sure to use liners or they do stick). I have my muffins currently frozen and I take one down a night for a strawberry dessert. For anyone interested also I am on weight watchers and I calculated the muffins to be about 1 1/2 pts a piece. A great snack-07 May 2003


Recipe Summary

  • 1 cup plus 1 tablespoon cake flour (not self-rising)
  • 1 1/2 cups granulated sugar
  • 12 egg whites
  • 1 tablespoon warm water
  • 1/2 teaspoon coarse salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 5 1/2 cups (3/4 ounce) white cotton candy
  • Caramel Whipped Cream, optional

Preheat oven to 325 degress, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Repeat sifting four times.

Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream or tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.

Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.

Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.

Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.

Arrange cotton candy in a ring shape on a serving platter. Lay cake on top of cotton candy "cloud." Serve with caramel whipped cream, if desired.


Preparation

In a small bowl, whisk 3/4 cup of the sugar, the flour, and salt until evenly combined. Sift the remaining 3/4 cup sugar onto a piece of waxed paper.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until frothy, about 1 minute. Turn off the mixer and add the lemon juice and cream of tartar. Increase the speed to medium high and beat until soft peaks form, 2 to 3 minutes. Gradually beat in the sifted sugar and continue beating on medium-high speed until very stiff peaks form, 1 to 2 minutes. Beat in the vanilla.

One-quarter at a time, sift the flour mixture over the whites and, with a large balloon whisk, fold it in quickly but gently. It’s not necessary to incorporate every speck until the last addition of the flour.

Using an offset spatula, spread a thin layer of the cake batter onto the sides of a 10-inch (16-cup) 2-piece metal tube pan. (This ensures smooth sides.) Pour the remaining batter into the pan. Run a knife through the batter to eliminate air bubbles and smooth the surface.

Bake until golden-brown, a wire cake tester inserted in the center comes out clean, and the cake springs back when lightly pressed, 30 to 40 minutes. (A wooden skewer will still have a few moist crumbs clinging to it.) During baking, the center will rise about 2 inches above the pan but will sink to almost level with the pan when done. The surface will have deep cracks, like a soufflé.

Immediately invert the cake: If your pan has feet, simply invert it onto the feet. Otherwise, invert the pan onto a long-necked soda or wine bottle, or a large inverted metal funnel that fits into the tube opening to suspend it well above the counter (if using a soda or wine bottle, fill it with sugar, salt, or marbles to keep it from tipping). Cool the cake completely in the pan, about 1-1/2 hours.


Martha Stewart Shows How to Make a Cloud-Like Angel Food Cake

One of our favorite things to do when the temperature drops outside is to make our homes warm and toasty while making some delicious baked goods. Not only is it fun to make with your kiddos but the spoonful of the tasty desserts or nothing less of soul-satisfying. When we’re on the hunt for classic treats we turn to one of the best chefs: Martha Stewart. The lifestyle brand mogul not only has fantastic dishes that we enjoy on our dinner tables, but has gifted her followers with amazing hearty confections we have made time and time again. In fact, Stewart has even released her own cookbook completed dedicated to desserts. On a new episode of Martha Bakes!, Stewart dedicated an entire 20 minutes to her infamous Angel Food Cake. Sharing her best tips and tricks for the classic dessert, you’ll want to grab a pen and paper to take notes as you follow along!

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you&rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.

Stewart announced her show’s new episode on her Instagram, writing, “There’s a reason angel food cake is a favorite dessert &mdash it’s tender, light as air, and tastes, well, divine! Today on Martha Bakes, @marthastewart48 shares her favorite recipes for making this heavenly dessert. Watch the episode on youtube.com/marthastewart (originally aired on @pbs) or by visiting the link in bio!”

In the episode uploaded onto her Youtube page, Stewart sets out to show her viewers two different versions of the dessert: White Angel Food Cake and Brown Sugar Angel Food Cake.

She begins the video by saying, “You can decorate these cakes very differently, You can serve them with a variety of ingredients. Whatever way you serve your guest, your friends, your family, will love you if you make them an Angel Food Cake.” You heard it from Stewart herself, this is the cake you need to try this winter!

For baking newbies, the chef reassures her audience that mastering the light and fluffy cake is “very easy to make.”

Satisfy your sweet tooth with more awesome Costco bakery items seen in the gallery below.


Angel Food Cake

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This classic angel food cake recipe from culinary team member Ben Perez is delicious on its own&mdashbut you can dress it up with strawberries + whipped cream, strawberry sauce (get Ben's recipe below), pie filling or whatever else your heart desires.

How to make strawberry sauce for angel food cake:

In a saucepan, combine 1 quart hulled and quartered fresh strawberries (or thawed frozen strawberries) with ¼ to ⅓ cup sugar and the juice of ½ lemon. Cook over medium heat until the berries break down and the mixture is thick and syrupy.

Can you make angel food cake in a Bundt pan?

Short answer: NO. Traditional angel food cake is made in an aluminum tube pan (Ben used this one) that is not greased or floured. The batter sticks to the pan which allows it to "climb" up the straight sides of the pan and give you the flat edges. You have to cool an angel food cake upside-down so it does not collapse. The cake can only be removed by running a sharp knife or offset spatula around the edge. Non-stick tube pans do exist, but you will not get the proper rise because the batter will not have anything to grip while it is baking. Also, cooling an angel food cake upside-down in a non-stick pan will result in the cake falling out and collapsing. I do not recommend using a Bundt pan. Bundt pans can come in many different designs and are usually made with non-stick material. The designs would make it almost impossible to remove the final cake.

How do you store angel food cake?

You can store an angel food cake on a cake stand with a domed lid, in an airtight container that's large enough, or on a serving platter that's lightly covered with plastic wrap.

Can you freeze angel food cake?

Yes, you can freeze by the slice or larger chunk. Just wrap tightly in plastic wrap and store in your freezer for up to a month.


How I created a great Angel Food Cake recipe:

I set out to find out where the pitfalls might be in baking a great Angel Food Cake. The first step was to come up with a basic recipe. A little research showed that almost all the published recipes are very similar. So that was my starting point.

The first small change I made was to add a little water to the batter. When I was making the white sponge cake for my Peppermint Stripe Cake Roll, I found a little water softened the cake and prevented it from becoming rubbery. I baked my new recipe once and knew right away that it was a good one.

Angel Food Cake Baking Experiments:

Time for the fun part, my fellow baking geeks. This is when we start experimenting. Let&rsquos break this recipe to see why it works.

Switching out the sugar:

  • The test: Two of the chief complaints I hear about Angel Food Cake is that it can be too sweet and a little dry. My first experiment was to try adding a little corn syrup to the batter. Corn syrup is less sweet than table sugar and, of course, is liquid. I made a cake replacing a 1/4 cup of the sugar with corn syrup, leaving out the water.
  • The outcome: NOPE! The cake was more dense than my original recipe. The heavy syrup collapsed the meringue too much during folding. Since it was no less sweet or more moist than my original cake there was no reason to follow this idea any further. Cross corn syrup off the list.

Adding/subtracting water:

  • The test: I knew the water was doing good things for the cake, but I wanted to experiment with how much water was the right amount. I made another cake leaving out the water all together, and one more increasing the water to 1/2 a cup.
  • The outcome: The cake without water definitely tasted drier than my original and wasn&rsquot as soft. Increasing the water to 1/2 cup made the cake too moist. It became gummy and squishy. Ok, 1/4 cup is the right amount of water.

Meringue Technique:

  • As we&rsquove seen many times here at Baking Sense, how a recipe is mixed can be as important as which ingredients you use.
  • I was taught in pastry school a specific way to get the best volume and texture in a meringue whip the meringue at medium speed until soft peaks form, slowly add the sugar, then increase the speed to medium high until full peaks form. The process takes about 8-10 minutes. That&rsquos exactly how I whipped the whites for my original cake and I got a beautiful, silky meringue that didn&rsquot collapse when the flour was folded in.
  • The Test: I started the egg whites right off at the fastest speed, dumped the sugar in all at once and whipped until full peak. It only took about 3-4 minutes. Making the meringue on high speed could potentially shave a good 5-6 minutes off the recipe time.
  • The outcome: the high-whip meringue had great volume, but as you can see from these photos, the medium-speed meringue was silky smooth and the high-speed meringue was coarser. Whipping on high speed created larger bubbles which, in the baked cake, made for a coarser texture.

I also did a test using a hand mixer rather than my stand mixer. I&rsquom sorry to say, but the texture of the cake made with hand mixer was a little more rubbery than the original cake. If you only own a hand mixer you can make a pretty good cake anyway. But in all honestly, the stand mixer does a better job.

Over all the Angel Food Cake experiments, the most drastic difference happened in the last test.

How to cool the cake:

  • All recipes, including mine, direct you to bake the cake in an ungreased pan. The batter will stick to the ungreased pan while it bakes and after it comes out of the oven. Usually you don&rsquot want a cake to stick to the pan, but it&rsquos essential for this recipe. (Oh, and for this reason never use a non-stick pan for Angel Food Cake.)
  • Since the baked cake is stuck to the bottom (and sides and middle) of the pan, you can flip the pan over onto the cooling rack as soon as it comes out of the oven. This cake has a very delicate texture when it&rsquos warm so it needs the pan to help it stay in place until it is completely set.
  • You can see the difference between the two cakes in the photo. The tall cake was completely cooled, upside down, in the pan. The shorter cake was removed from the pan after about 10 minutes, while it was still warm. Same recipe, same mixing technique, two totally different results.

Ok, I know that was A LOT of information. So here&rsquos a handy list of Angel Food Cake do&rsquos and don&rsquots:

  • Use fresh egg whites, not pasteurized. Frozen fresh whites are fine.
  • Use a clean bowl and whisk, a tiny bit of grease will collapse the egg whites.
  • Whip the whites on medium/medium high.
  • Don&rsquot add the sugar until the whites reach soft peak, then add slowly.
  • Fold the flour into the meringue with a spatula just until combined.
  • Use a tube pan so the cake bakes from the middle and sides.
  • Don&rsquot grease the pan and don&rsquot use a non-stick pan.
  • Cool the cake upside down.

Do you think everything is better with chocolate? Then check out my Chocolate Angel Food Cake recipe. I also have a wonderful recipe for Lemon Lavender Angel Food Cake.

Watch the recipe video to see how to make a perfect Angel Food Cake.

Now that you&rsquove made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.

If you love this recipe as much as I do, please consider leaving a 5-star review:


Special equipment

The success of this recipe depends on traditional bleached cake flour (not self-rising). Look for brands such as Swans Down, Softasilk, or Purasnow—unbleached and DIY alternatives will not perform in this recipe. If your tube pan does not have stilts for inverted resting, and cannot rest over the neck of a wine bottle, before you begin to bake, set up a trio of cans of the same height to suspend the tube pan on. The cans should be arranged so that the inverted pan just rests on their edges (the cake will rise above the top of the pan).


Vanilla Angel Food Cake

Equipment

Ingredients

  • ▢ 12 large egg whites at room temperature
  • ▢ 1 teaspoon cream of tartar
  • ▢ 1 1/4 cups superfine sugar or just blitz granulated sugar in a blender until finely ground but not powdery
  • ▢ 2 teaspoons vanilla extract
  • ▢ 1 cup all-purpose flour
  • ▢ Confectioners’ sugar for dusting

Directions

Show Nutrition

Recipe Testers' Reviews

This vanilla angel food cake is easy to prepare and calls for just 5 ingredients. It has a light and fluffy texture and it’s sweet without being cloying. In summer, it’s delicious with fresh berries and whipped cream, while in winter it’s perfect for dipping with chocolate fondue.

This is a classic, delicious angel food cake! A lovely dessert on its own or accompaniment to a host of options.

The recipe is simple but be careful to continue folding as I found many pockets of the sifted flour mixture even after I thought it all was incorporated. I'd also recommend a high quality vanilla, as it’s the featured flavor in the cake.

We enjoyed it with both ice cream and whipped cream but will definitely make it again to serve with seasonal fruit.

This is a really good vanilla angel food cake. The cake was very delicately airy with a light and spongy crumb and had a subtle sweetness from the sugar and vanilla. This is a great recipe for when you are looking for an impressively light pillowy cake to showcase ripe berries and some “spirited” freshly whipped cream. A perfect base for berries and Chambord-scented whipped cream!

I’ve never made an angel food cake before, so I didn’t realize what the volume would be for whipping up 12 egg whites. I don’t have a stand mixer so was attempting this with my large 3-quart mixing bowl and a hand mixer. After transferring the contents twice to larger bowls, and ultimately ending up in a 5-quart stainless steel mixing bowl, I had the space necessary for the final volume of these whipped egg whites. The whites held up very well while folding in the flour and sugar mixture, and the batter completely filled my bundt pan. I was a bit concerned that the cake would rise up and out of the pan, but it didn’t. At the 35-minute mark in the oven, the top was a beautiful golden brown and was coming away from the sides of the pan as the instructions advised.

It was a bit of a challenge, however, to get the cooled cake out of the bundt pan. I think using a tube pan would be easier for this cake. The fluted edges of the bundt pan held on to the cake, but after a bit of wrestling with the help of a rubber spatula, I got it out with only one tear that was easily camouflaged with confectioners’ sugar.

Now, I’m off to find a recipe to use up 12 egg yolks.

HUNGRY FOR MORE?

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

At least once, you refer to this as a pound cake. Typo, I assume?

Absolutely, Ann. Thanks for pointing that out. We must have had pound cake on the brain when we added that note.

I am puzzled at the inclusion of all-purpose flour. I have always made angel food cake with cake flour. Can you explain how this works, how the cake rises sufficiently, etc., with higher gluten flour? I would enjoy making this and want to make sure I get it right!

I just love your emails/website!

Thanks, Ellen! We’re so pleased you’re enjoying the site. Angel food cakes are often made with cake flour, however, our testers found that this did indeed work using all-purpose flour. You want to make sure your egg whites are well-whipped, as this is what gives the cake its airy structure. You’ll notice that the instructions also have you sift the flour mixture twice which also helps to achieve that classic angel food cake texture. If you make it, do let us know how it turns out.

My son and I are diabetic what can we switch some of the ingredients for so the cake is safe for those with diabetes?

Tracey, because this concerns the health of both you and your son, I don’t suggest substitutions. I think the best thing is to find an similar cake recipe that is approved for diabetics. I hope you understand. And I wish you the best on your health!


Whisk your egg whites right for this angel food cake recipe

In your stand mixer fitted with a whisk attachment, whisk your egg whites, water, citrus extract of choice, and cream of tartar on medium-low speed until soft peaks form. This will take approximately five minutes. For this recipe, we chose to use blood orange extract, but regular orange, lemon, or lime extract would all work well here. And note, citrus extract is far different from, say, lemon juice. Do not use fresh squeezed lemon/orange/lime juice in place of extract. If all you have on hand is vanilla extract, go ahead and use that!

Once soft peaks form, slowly add your set-aside sugar one tablespoon at a time. Then, increase mixer speed to medium-high and continue to whip until medium peaks form. The meringue should hold its shape when the whisk attachment is lifted out of the mixture, but the peaks should roll over themselves rather than stick straight up.


Easy Recipe: Yummy Sugar Free Angel Food Cake Recipe

Sugar Free Angel Food Cake Recipe. View full nutritional breakdown of Sugar Free Angel Food Cake calories by ingredient. To make your own cake flour: Measure out the amount of flour needed for your recipe.

SKINNY SUGAR FREE ANGEL FOOD CAKE | Angel food, Angel food cake, Food (Linnie Wells) This guilt free recipe is sugar free, fat free, low carb, gluten free and dairy free! Gluten-Free Angel Food Cake: The Ingredients. It's pristine white on the inside with a chewy light brown crumb I've published angel food cupcakes and a super fun sprinkle angel food cake on my blog, but now it's time visit where both originate: classic.

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A well made angel food cake is the most light and tender cake around.

Sugar Free Angel Food Cake Recipes | Yummly

3.7/5 | Recipe | Sugar free angel food cake recipe, Sugar free desserts, Sugar free deserts

Sugar Free Angel Food Cake - Surprisingly, You Don't Need Any Sugar For This Recipe

Healthy Angel Food Cake Recipe | Only 95 calories, sugar free, gluten free

Sugar Free Angel Food Cake | Recipe | Sugar free angel food cake recipe, Angle food cake recipes .

Angel Food Cake Gluten And Sugar Free Recipe | Just A Pinch Recipes

Drizzle with bittersweet topping, fruit topping, or sliced fresh fruit. Angel food cake is light and airy and deliciously sweet, and is easier to make than you might think for the perfect sponge cake, every time. I made this with gluten free flour and powdered sugar and it turned out perfect.

A few of my favorites are below: Sugared peaches (Toss them in a little sugar, and let them sit to release their juices then spoon them over slices of cake.) Macerated strawberries. See more ideas about sugar free, diabetic desserts, sugar free recipes. Reducing the amount of sugar called for in the recipe doesn't.

I made this with gluten free flour and powdered sugar and it turned out perfect. This keto angel food cake has a light and fluffy cloud-like texture and delightfully sweet flavor. Gluten-Free Angel Food Cake: The Ingredients.

Cold Egg Whites: Angel food cakes requires a lot of egg whites. Angel food cake might taste decadent, but did you know it's a fat-free cake? This is the recipe for how to make Sugar Free Angel Food Cake.

View full nutritional breakdown of Sugar Free Angel Food Cake calories by ingredient. Now everything has changed with this spongy, soft, and delicious sugar free angel food cake. These crispy, sugar-coated snacks are as easy as they are sweet.

Orange-Coconut Angel Food Cake Chocolate Angel Food Cake with. You can make the Best Angel Food Cake ever with just six ingredients! Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar.

Angel food cake is a low fat cake recipe made mostly from egg whites, cake flour, and sugar. These crispy, sugar-coated snacks are as easy as they are sweet. A few of my favorites are below: Sugared peaches (Toss them in a little sugar, and let them sit to release their juices then spoon them over slices of cake.) Macerated strawberries.

Seriously, with a pillowy-soft crumb and a delightfully sweet vanilla flavor, you'd never guess this cake was low carb and sugar free. Top your angel food cake with any number of fruits and sauces. Basically, I can have my cake and eat it too, since there are.

It's pristine white on the inside with a chewy light brown crumb I've published angel food cupcakes and a super fun sprinkle angel food cake on my blog, but now it's time visit where both originate: classic. I love having this cake in the summer and topping it with fresh strawberry topping and The main ingredient in this angel food cake recipe is egg whites whipped with some sugar to make a soft meringue. Granulated Sugar: Angel food cakes are, simply put, a baked sweet meringue.

Seriously, with a pillowy-soft crumb and a delightfully sweet vanilla flavor, you'd never guess this cake was low carb and sugar free. Recipe submitted by SparkPeople user JILLIANWILLIAN. It's prettily pink, and is both tastier than classic angel food cake, and certainly healthier.



Comments:

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